Hi there, if using beans I would say a can or so would suffice. You can also use rice or sometimes I use chunks of sweet potato, too. The chili sauce isn’t hot. The heat would come from the amount of chili powder or other spices that you are using. Hope that helps. ENJOY!

Like others I was shocked at the amount of sodium in the chili sauce. This recipe as written was too sweet for us. I would reduce the amount of pumpkin pie spice by half. I used lentils and also added green pepper and a second can of beans.

Just be careful. Virtually all soy products are GMO, unless they are organic or it states on the packing that it is non-GMO, you are eating what most countries and many, many scientists consider to be a serious health risk. If you don’t know what GMO’s are, it is time to start doing some research. I do plan on trying this recipe, it looks delicious. I just will use all GMO free ingredients.

My favorite hamburger replacement is dixiediner.com (you can get it on amazon too-about 5$ for a good sized bag and free shipping if you are an amazon prime member)it is called “beef not”- its absolutely excellent and vegan (soy). It’s the best meat analog I have ever tried.

Its great in this recipe-I reconstitute it with vegan “beef” broth and then fry it with the onions and spice (no oil) in a little broth. really excellent!

LOVE this pumpkin chili recipe-I also add a few pieces of cubed butternut squash as well.

YUM! I made this but subbed the chili sauce for a can of crushed tomato. The chili sauce I could find was VERY extremely high in sodium and my body can’t take too much. Before I added the can of crushed tomato I found it way too much smelling like a pie, I was worried. But once I added the tomato and let it slow cook for 3 hours, it was really great. Definitely going to be put on my regular list of meals!! thank you!

i just put this in the crock pot for tonight’s dinner…tastes so good uncooked even! cant wait for the finished product. i added a little cayenne and omitted the hot sauce since i need my two year old to eat this. still tastes great! thanks for this recipe, grafx1! tomorrow i will use muffin tins with some cornbread batter and plop some of this on top and bake for a new dinner.
thanks again!

this is delicious- I’ve gotten so many compliments from even non-vegetarians! BTW- I couldn’t find regular chili sauce the first time I made it so I used 12 oz of Asian chili sauce. NOT THE SAME! It was so hot that my husband & I were sweating like we ran a marathon & our mouths were on fire! We must have changed all shades of red! I checked the bottle and it said one 8 oz bottle was 44 servings, just beware not to do that. lol! I still cant find regular chili sauce anywhere around here so I now exchange the chili sauce with black bean and corn salsa and it tastes great. It’s definitely the best, different and easiest chili I ever made. Thank you so much for sharing it!

I’ve got this chili simmering in my crockpot tonight, and let me tell you my whole house smells amazing! I am drooling on my keyboard as I type…! I also have a home-baked french loaf coming out just in time for dinner. I love this time of year!! Thank you, Susan, for a wonderful recipe! I was wondering what to do with all my leftover cans of pumpkin from Thanksgiving, lol… ;-)~

Fresh pumpkin or squash can be cooked very quickly in a microwave. Easiest way is just to halve the squash and stick both halves in the microwave for as long as it takes (usually 5-10 mins), switching halves around so evenly cooked. Scoop bits out with a spoon. Alternatively you can peel and cube it, then microwave in a covered dish with just a little water – this is a bit faster but more prep, and perhaps better if you are adding the squash right at the end and want to keep a firmer texture.

A request for those of us who are outside the USA – it took me some time to work out what ‘Morningstar Crumbles’ were. Would it be possible to add a note saying ‘meatless mince’ or something like that, where you specify a brand name product? This would make it easier for me to see at a glance whether it’s something I can easily find a substitute for here. Thank you!

I think lentils would work well but it’s up to you with how many you would like to use. I would cook them first definitely. I’ve used diced tomatoes and they work great. Let me know what you found for the chili sauce. Hope you enjoy my recipe!

If you use lentils as a meat replacement, how much should I use? Also, do you cook the lentils before putting them in the crockpot? Do you think it matters if you use canned diced tomatoes vs canned stewed tomatoes?

I’d love to hear what type of chili sauce everyone used. When I was at Sprouts, by the salsa there was a “green chili sauce.” Then, there was another “chili starter sauce.” Neither of them seamed right, so I plan to hit Safeway tomorrow to get the remaining ingredients.

Hi,
This recipe will fill a medium to large slow cooker almost to the top so depending on the number of people you might want to make 2 batches. It makes a lot of food and with optional toppings, etc. that might make a difference. Let me know how you like it. ENJOY!

I don’t think it has to be canned pumpkin but I’ve never used fresh pumpkin so you’d have to look up how to cook it. After it’s cooked I would say you might need a blender or food processor, just so it’s not too chunky. Good luck and I hope you enjoy the recipe!

Does it have to be canned pumpkin? I just got a pumpking because I love cooking the seeds for snacks / salads etc…I would love to use the rest of the pumpkin in this chili but unsure how to cook it (times/temp) would a blender need to be used ?

I started on the diet on June 6 and as of today June 13, I have lost 4.5 lbs. I cooked a big pot of mixed beans and a pot of collards before I started. I eat a salad with beans for lunch or a vegetable smoothie with apple juice. For dinner I have another salad with beans, cooked green vegetables and maybe squash or zucchini. I have used no salt or sugar.

Tried it tonight. Loved it!
I wondered about the pumpkin in the dish,
but you don’t taste the pumpkin flavour. It
made the tomato sauce creamy, and you get
all the awesome nutrients of pumpkin.
Thank you!!!

I made this for dinner tonight and it was AMAZING!!!!! Did only 3 little changes….no meat crumbles, diced baby bellas and white kidney beans instead (wonderful with the black beans), used leftover homemade spaghetti sauce instead of chili sauce and topped it with crushed raw cashews when served….an absolute favorite recipe Thank you so much Susan! I have tried several of your recipes and every one has been a success….please keep them coming

Oh, my stars! This was really good. I did modify a bit because of what I had on hand…I used a can of chili beans so I decreased the hot sauce to half a bottle, and I had a lot of carrots around and a bell pepper that needed to be used, so I threw the onion and carrot in the pot and sautéed it a bit til it was soft, then threw everything else in. Pumpkin is hard to come by here in my part of Ireland so I had pureed and frozen a few this past fall…this used up the last of my stash, so to speak, and it was SO worth it! Delicious!

I made this yesterday. I used lentils instead of beans and fake meat (don’t use), had no chilli sauce, so added a chili (had more for my husband, on the side) and added some leftover cooked rice as well. I also fried the onion in coconut oil and added a dash of coconut milk at the end because I had my grand kids over. I put the whole lot into the blender – what a meal! Everyone loved it! Will definitely make it again! Thank you

Made this tonight for dinner with some modifications: I added one green pepper, one yellow pepper (I love peppers in chili), and used 1 can of kidney beans, 1 can of black beans, and a 28 oz. can whole peeled tomatoes in thick puree. I left out the crumbles, I don’t need a meat substitute. And I only used 4 TBSP chili sauce (chipotle) because it’s way hot. I also added 1 TBSP liquid smoke (as suggested above). I used the amount of onion, chili powder, pumpkin and pumpkin pie spice the recipe called for. It was so good! The pumpkin really helps to make it nice and thick!

When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]

When I was first beginning my search for a new home in Portland late last Spring, Mike and Kelly took me out to a secret spot beyond the Portland area they like to hike and swim. It was a hard hike for me on a hot day, complete with walking across a log bridge with […]